Sheet-Pan Easter Dinner

 


Sheet-Pan Easter Dinner

Ingredients

AU GRATIN POTATOES

1 1/2 lb. Yukon Gold potatoes, sliced 1/8" thick

3 cloves garlic, finely chopped

1 1/2 tsp. kosher salt

1/2 tsp. freshly ground black pepper

1 1/2 c. heavy cream

1 c. shredded Gruyère

HAM

1/4 c. maple syrup

1 tbsp. Dijon mustard 

1 tbsp. prepared horseradish

1/4 tsp. chili powder

1 1/2 to 2 lb. ham steaks, halved

CARROTS

8 oz. carrots, peeled, trimmed, halved lengthwise

1 tbsp. neutral oil

2 tbsp. honey, divided

1 tsp. kosher salt, divided

1/2 tsp. chili powder, divided

ASPARAGUS

8 oz. asparagus, trimmed

1 clove garlic, finely chopped

1 tbsp. extra-virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. freshly ground black pepper

ASSEMBLY

4 dinner rolls

1/4 c. shredded Parmesan

1/4 c. finely sliced chives

Directions

AU GRATIN POTATOES

Step 1Arrange racks in upper and lower thirds of oven; preheat to 400°. Line a baking sheet with a single piece of foil. Line a second baking sheet with 2 pieces of foil, turned up to meet in the middle of sheet to create a high-sided divider.

Step 2In a medium pot, combine potatoes, garlic, salt, and pepper. Pour cream over and bring to a simmer over medium-high heat; reduce heat to medium and simmer, stirring occasionally, until cream has thickened, 2 to 3 minutes. Let cool slightly.

Step 3Arrange potatoes in an overlapping pattern on one side of the foil divider. Top with Gruyère.

HAM

Step 1In a small bowl, whisk maple syrup, mustard, horseradish, and chili powder. 

Step 2Arrange ham, slightly overlapping as needed, on second side of foil divider opposite potatoes. Brush with half of glaze; reserving remaining glaze.

CARROTS

Step 1In a large bowl, toss carrots with oil, 1 tablespoon honey, 1/2 teaspoon salt, and 1/4 teaspoon chili powder. Spread on half of other prepared pan. 

Step 2In a small bowl, stir remaining 1 tablespoon honey, 1/2 teaspoon salt, and 1/4 teaspoon chili powder; set aside.

ASPARAGUS

In a large bowl, toss asparagus with garlic, oil, salt, and pepper.

ASSEMBLY

Step 1Bake both sheet pans simultaneously: Bake ham and potatoes on bottom rack, brushing ham with reserved glaze every 15 minutes, until ham is crisp around the edges and potatoes are golden brown and tender, 25 to 30 minutes. Bake carrots on top rack until softened, about 15 minutes. 

Step 2Meanwhile, arrange dinner rolls side by side on a piece of foil and tightly wrap to seal.

Step 3After 15 minutes, remove carrots from oven. Brush carrots with reserved chili honey, arrange asparagus on other side of pan, and place foil pack with rolls along bottom edge of pan. Continue to bake until carrots are just tender, asparagus is crisp-tender, and rolls are heated through, about 10 minutes more. 

Step 4Remove vegetable sheet pan from oven and remove foil pack with rolls. Sprinkle asparagus with Parmesan. Continue to bake until cheese is melted, 3 to 5 minutes more.

Step 5Remove both sheet pans from oven. Sprinkle potatoes and carrots with chives.

 

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